Preheat the oven to 350 degrees F (180 degrees C).
Spray four 1/2-cup ramekins with
Vegetable Oil Cooking Spray (to taste)
and arrange on a baking sheet, set aside.
Fill a medium saucepan 3/4 full with
Water (to taste)
Salt (1 tsp)
and bring to a boil.
Chayote Squash (2)
in half lengthwise and remove the seed. Add the chayote to the boiling water reduce heat to a simmer and cook for 30-35 minutes or until tender.
Transfer the squash to the bowl of a food processor and pulse several times to puree. If squash is very liquid-y and loose, pour it into a fine mesh sieve and strain the excess liquid from the puree. Transfer the puree to a bowl and set aside.
In a small saucepan over medium high heat, melt the
Butter (1 Tbsp)
and add the minced
. Saute the shallots until tender and translucent.
Sprinkle in the
All-Purpose Flour (1 Tbsp)
and remaining salt and stir to coat the shallots, cooking for about 1 minute. Add the
Milk (3/4 cup)
, stirring constantly and bring the mixture to a boil. Cook for one minute and remove from heat.
Stir in the chopped
Fresh Thyme (1 tsp)
Gruyère Cheese (1 cup)
. Add the béchamel sauce to the puree and stir to combine.
Divide the gratin evenly into the 4 ramekins and top with remaining cheese and
Breadcrumbs (1/4 cup)
Bake for 20-30 minutes or until gratin is bubbly and breadcrumbs are toasted.
Let the gratin sit for 10 minutes before serving. Serve and enjoy!